Of which 1.9 g sugars and 0.5 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Choline (egg)
Allergens egg
Nhoque de mandioquinha (arracacha gnocchi)
Homemade gluten-free gnocchi, light and tender, ready for any sauce.
Ingredients
- 500 g (1 lb) arracacha (Peruvian parsnip), steamed and patted very dry
- 1 cup rice flour (150 g / 5½ oz) — approximate, adjust as needed
- ½ cup tapioca starch, polvilho doce (60 g / 2 oz)
- 1 tsp salt (6 g)
- 1 egg yolk (17 g / ½ oz)
Method
- Steam the arracacha until very tender (not in water, so it doesn't get waterlogged).
- While it's still hot, press it through a potato ricer or food mill onto a clean work surface and let it cool slightly.
The full method (8 steps), Rico's tip, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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